🐜

    Ants in a Tree


    4 1/2 ounces mung bean noodles
    2 ounces soy sauce
    1 tablespoon rice wine
    1 tablespoon sambal chili paste
    1 teaspoon cornstarch
    10 ounces ground pork
    Half a head of broccoli
    1 tablespoon canola oil
    4 green onions, chopped, divided
    1/2 cup chicken broth
    Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
    🍵Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
    Place a wok or huge saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions the broccoli. Continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes. Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.

🍗

    Instant Pot or Slow Cooker Beef Strogonoff Soup


    Ingredients
    • 1.5 pounds stew meat
    • 6 cups beef broth
    • 4 tablespoons Soy sauce
    • 1/2 teaspoon Italian seasoning
    • 1 1/2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 2 teaspoons salt
    1/2 teaspoon black pepper
    • 1/2 cup sour cream
    • 8 ounces mushrooms, sliced
    • 8 ounces cooked egg noodles
    • 1/3 cup cold water
    • 1/4 cup corn starch
    Instructions
    Instant Pot Instructions
    1. In your instant pot, combine stew meat, beef broth, Soy sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Place lid on the instant pot, make sure the vent nozzle is in the non-venting position, press "pressure cook" and set timer to 1 hour.
    2. Move venting nozzle to the vent position and allow to vent until the button pops up. Remove lid, and switch Instant Pot to "soup" mode. Stir together sour cream and 1 cup of broth from the Instant Pot until smooth.
    Stir mixture back into the pot along with the mushrooms. Whisk together cold water and corn starch in a bowl.
    3. Once soup is boiling, whisk corn starch mixture into the Instant Pot until soup thickens. Stir in noodles. Taste, add salt and pepper to taste, if needed. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.

Easy

    Crockpot Chicken & Salsa


    Ingredients:
    Chicken breasts or thighs or porkchops
    - Black beans
    Pinto beans
    Corn
    Mild salsa (the regular size)
    Cream cheese 8 ounce (small package)
    1 teeny oz can of green mild chilis sliced
    Get out the crockpot. Spray with Pam.
    Place the chicken in the bottom of the crockpot. (Wash hands.)
    Get all the cans together, open them and drain all the cans well.
    Dump all the cans into the crockpot.
    Cook for 4 or 4 1/2 hours on high in crockpot.
    1/2 hour before serving put cream cheese in crock pot.
    15 minutes later, stir so the cream cheese gets melted.

    🥣

      Italian Sausage, Lima Bean Soup


      Cooked Giant Lima Beans, pulled out of freezer day before
      Frozen Italian Vegan Sausages, thaw in microwave
      1 8 oz. can Tomato Sauce
      1 can Italian Roasted Diced Tomatoes
      1 Clove of Garlic
      Pinch of Oregano
      Cook in Saucepan until warm.

      Pork Chop Soup

      🥄


      Ingredients
      8 servings 157 cals
      2 (8 ounce) bone-in pork chops
      1 teaspoon paprika
      1 teaspoon dried oregano
      1 teaspoon garlic powder
      1/2 teaspoon salt
      1/2 teaspoon ground black pepper
      1/2 teaspoon chili powder
      1 bay leaf
      3 cups chicken broth
      2 cups water
      2 tablespoons soy sauce
      1/4 cup flour
      3 potatoes, cut into small chunks
      1 cup chopped broccoli
      1 carrot, diced
      1 Large White Onion, diced
      2 stalks celery, diced Celery
      Directions
      Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
      1. Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
      2. Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.
      3. So GOOD! I wish I had made a double batch. I did use 4 pork chops instead of 2 (they were kind of thin cut) I also doubled the broccoli and have increased the chicken stock and water by 1 cup each. I start with the called-for amount of each spice then add according to taste after the first boil. Celery salt makes a good addition. I still double the broccoli but I hold half of it out and right before I serve the soup I flash-steam it for about 2-3 minutes in the microwave then add it to the soup. That bright green of the broccoli makes the soup look extra appetizing.

    🥄

      Brined Pork Chops


      2 qts water
      1/4 cup kosher salt
      1/4 cup mustard seeds
      6 garlic cloves, smashed
      3 - 6 pork chops Directions:
      Bring water to a boil with kosher salt, mustard seeds, and garlic and simmer 15 minutes. Cool the brine completely, then add chops and chill, covered, 1 day. Roast chops: Preheat oven to 425°F. Saute on Stovetop, then put in oven until thermometer reaches 155°F, 15 to 20 minutes.
      Fabulous!

    🍆

      Eggplant, Chickpea, & Sweet Potato Bake


      • 2 medium onions
      • 6 tablespoons olive oil
      • 2 -3sweet potatoes, peeled and cubed
      • 1 large eggplant, cut into cubes
      • 1 large red peppers or 1 large green pepper, cut into cubes
      • 2 cloves garlic, sliced
      • 1teaspoon paprika
      • 1 teaspoon ground cumin
      • 1 teaspoon ground coriander
      • 1 teaspoon turmeric
      • 1 cup chicken stock
      • 1 can chopped tomatoes
      • 1 can chickpeas, drained
      • 3 tablespoons cilantro leaves, chopped
      • 1( 8 ounce) carton sour cream
      • salt, to taste
      • Hot sauce, to taste
      DIRECTIONS
      1. Preheat the oven to 400 degrees F.
      2. Cut one of the onions into large chunks.
      3. Put four tablespoons of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
      4. Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
      5. Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
      6. Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
      7. Cook for five minutes.
      8. Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
      9. Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
      10. Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
      11. Stir halfway through baking.
      12. Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
      13. Serve with rice or bread.

    🍝

      Spaghetti once in a while


      Spaghetti Meat Sauce Recipe | My version 1 can diced / 1 can stewed / oregano & rosemary from garden / carrots / meatballs from a bag cooked in the microwave first - then simmered in sauce / carrots / Kale from the garden / Put the pasta in the sauce.

      Pollo Asado